A Corbeil initiative

Small appetizers

Photo de l'auteur Thérèse Dodier


My children used to love this recipe. I’ve had guests tell me that this is the best soup they’ve ever eaten.

Adriana Luu – Studio Kay

Cold Tomato Soup

This is a Québec-style “gazpacho”.

Interesting facts

This refreshing soup is perfect during summer when you can get your hands on fresh, locally grown ingredients.


6 to 8

Prep time

25 minutes


  Ingredients Quantitites
large field tomatoes 8
tomato juice 500 ml (2 cups)
white vinegar or red wine 15 ml (1 tablespoon)
extra virgin olive oil 30 ml (2 tablespoons)
English cucumber, peeled and chopped 1
red pepper 1
bunch of fresh basil 1
salt 3 ml (1/2 teaspoon)
pepper To taste


  1. Bring a large pot of water to a boil.
  2. Lower the tomatoes into the boiling water for about 30 seconds and then place them in a bowl filled with ice water.
  3. Remove the skins and seeds and blend into a thick, smooth puree.
  4. Transfer the puree to a large bowl and add all of the other ingredients except for the basil.
  5. Refrigerate at least 2 hours
  6. Garnish each bowl with a generous portion of basil before serving.

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